To make our Up In Smoke, we start by wandering through
the woods that border the pastures, gathering big-leaf maple and vine maple
leaves, often with the company of the goats, who are always curious about what
we're doing out in the fields with them. We wash the leaves and smoke them for
several hours to dry them out, then we hand-shape our fresh artisanal chèvre
into balls and smoke them over the same alder and hickory chips. After they've
picked up that marvelous autumn aroma, they're ready to be wrapped in the smoked
maple leaves, which we've spritzed with a bit of bourbon for flexibility and
that additional hint of smoky flavor.

While Up In Smoke is available year-round, we often run low on maple
leaves in the late winter or early spring. If this happens, we will be using
smoked salal leaves instead; salal is a native Northwest evergreen shrub with
large leaves and edible berries.

Average weight: 5 ounces*

*Note:
Because we hand-ladle and hand-pack our cheeses, the individual
weights will vary.